Tip

Clarified butter
Gently heat
125g unsalted butter in a small pan
over a low heat until melted. Turn
off the heat. Skim off all the froth from
the surface. You will now see a clear
yellow layer on top of a milky layer.
Carefully pour the clear fat into a bowl
or jug - this is your clarified butter -
leaving the milky residue in the pan.
This will make more than you need for
the recipe, but it will keep for several
weeks in the fridge.

Method

Thinly slice the potato lengthways. You
need about 15 slices – make extra in case
you break a few. Trim the sides to make
6 x 12cm rectangles. Blanch in salted
boiling water for 1 min, then remove and
set aside. Blanch the 25g each squash,
swede and pumpkin for 1 min. Refresh
in cold water, drain and set aside.

Heat 1 tbsp olive oil in a large pan.
Cook the remaining swede for a few
mins until slightly coloured, then add the
remaining squash and pumpkin and fry
until lightly browned. Add the 25g butter
and onion and cook for 5 mins, then
add the garlic, rosemary, sage and some
seasoning. Cover and cook for 5-10 mins
until the veg are soft. Set aside

For the chestnut purée, heat the butter
in a pan until foaming, then cook the
chestnuts until golden and caramelised.
Remove a few for the garnish, then add
the stock and bring to the boil. Blend
until smooth, then season.

To assemble cannelloni, brush potato
slices with clarified butter on both sides.
Place a spoonful of squash mix on one
end of each slice and roll up. (Don’t overfill
or they won’t hold their shape.) Sit them
on a tray lined with baking parchment,
seam-side down, cover, set aside or chill.

To serve, heat oven to 200C/180C fan/
gas 6. Cook cannelloni on the tray for
10-12 mins, then brown under a low grill.

Meanwhile, for the tempura sage,
whisk together the flour, cornflour
and sparkling water. Heat a layer of
vegetable oil in a small, deep saucepan.
Dip the sage leaves in the batter, then
fry until crispy. Remove to kitchen paper,
lightly season and keep warm.